Tasty Tempeh Reubens…

One of the most delicious things I’ve been eating for lunch is the ever satisfying tempeh reuben.  After being inspired by Mary’s tempeh reuben over at Earthly Delights this spring, I decided to give it a go and make my very own.  It’s a rather simple recipe that anyone can make and I promise if you’re hungry it’ll surely do the trick.  Make sure you have a nice bread on hand, whether it be sprouted, rye, sourdough or marble rye, they all seem to do the trick.  The Russian dressing is still a work in progress but I think it tastes pretty swell.  If anyone has any suggestions though I’d gladly take them! 

For those of you who aren’t familiar with tempeh, it is a great substitute for meat especially for veggie eaters (or people looking to cut back).  The real good stuff will be made with organic beans, herbs & grains (I usually buy the multigrain tempeh).   Scientific studies show that 25 grams of soy protein daily in the diet is needed to show a significant cholesterol lowering effect as well as lowering blood pressure especially in women among older ages.  I use tempeh in stir fries, sandwiches, and I especially like it when I make veggie biscuits and gravy.  Everything in moderation though… I only use it once or twice a week. 

Homemade ketchup with a spicy flare is ohhhh soooo goood!

I realize not everybody makes their own ketchup and mayo but I highly recommend it as it’s pretty easy to do and the taste doesn’t even compare! 


Olive Oil
8 oz package of multigrain tempeh, sliced
6-8 cloves of garlic, chopped
1 small onion, chopped
organic tamari
ground pepper
delicious bread (sprouted, rye, sourdough or marble rye)
& if you’re feeling like greens.. kale, chard etc.

1. Heat up a few tablespoons of olive oil in a pan over medium heat.  Throw in the onions until translucent.

2.  Add the sliced tempeh and garlic into the mix.  Let brown on both sides.  Once browned, add in enough tamari to sautee all the tempeh in (about a tablespoon or two) and watch the magic happen! 

3a.  If you’re in the mood for having some greens on your sandwich, you can throw in a leaf or two of kale or chard now to complete the sandwich madness. 

3b.  Give a few clicks of the ol’ pepper grinder, turn the heat off and get that bread in the toaster!  Time to start on the dressing…


This makes enough for two sandwiches – double, triple, quadruple etc for what you need!

2 tbsp mayo
2 tbsp ketchup
1 tsp paprika
1 – 1 1/2 tsp ground up fennel seed
salt & pepper to taste

1.  It’s as easy as mixing it all together.  I used a mortar and pestle to grind up my fennel seeds but if you don’t have a pestle, use the back end of a pot to crush and grind up the seeds.

2.  Time to put it all together – the toasted bread with the delicious dressing, the sauerkraut, the greens and of course, the tempeh deliciousness.  YUM!

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